After half a century of eating processed, pre-made garbage, Americans are finally starting to wake up from the toxin-filled slumber of terrible dietary habits.

The pendulum has swung from mass-produced drive-thru burgers (that may or may not actually be derived from a cow) to organic quinoa and kale -- score one, for the medical system.

While we've seen the rise of health-conscious eateries spring up in Broward and Palm Beach Counties over the past couple of years, as far as we're concerned (along the rest of the nutritionally-informed population), there's plenty of salubrious space to go around.

Owner Susan Mussaffi, a former financial exec in New York, hopes to teach guests about her personal philosophy; she believes in food that looks, tastes, and makes one feel good.

"I want people to understand the link between what they eat and how they feel," says Mussaffi. "At Apura, our goal is to truly empower and educate diners by providing delicious, nutritious and beautifully prepared food and drink, easy to eat here or take to go, designed to nourish our bodies and minds with much-needed nutrition."

Everything, from the juice and coffee to the food, is made in-house daily, with all natural ingredients. Mussaffi's goal is to use organic produces as much as possible; however, she adheres to the Environmental Working Group's guidelines for "Dirty Dozen." Due to its high pesticide content, each of the 12 fruits and vegetables on the list are always organic.

While her menu is ideal for those who stick to a raw vegan diet, Mussaffi hopes to attract eaters of all dietary persuasions.

"Apura isn't just for vegans or raw vegans," says Mussaffi. "I think of plant-based cuisine as one option in a spectrum of healthy eating. But I don't think anyone can deny the health benefits. So, even if customers dine here one day a week, they're taking an important step to improve their health."

Juices will be sold by the bottle. Made from proprietary recipes, each is cold-pressed, which maintains the highest level of enzymes and nutrients possible. A wide selection of blends will be available, such as the nutritionally dense Green Giant (kale, sprouts, celery, cucumber, parsley, dandelion, spirulina, and lemon), the sweet Yellow Beet Road (yellow apple, golden beet, bee pollen, ginger, lemon, and jicama), and the fruit-filled Pink Panther (strawberry, Pink Lady apple, lime, rhubarb, red beet, and coconut water).

In a similar vein, the restaurant will offer hand-pressed nut "mylks" and shakes in a variety of flavor combinations. It's slated to have one the area's largest offerings, which will be available in naturally sweetened flavor combinations.

Here, the coffee is just as well-thought-out as the juice and fare. It will serve cold-brewed coffee (a less bitter and acidic process that is just as full-bodied as its hot counterpart). And Apura will offer a selection of coffee and nut mylk combos in hot and cold options.

The concept came about through Mussaffi's personal life changes. In 2013, she learned about plant-based cuisine through a process of growth and self-discovery. She decided to forgo all animal products and, as a result, lost over 20 pounds.

Initially, she wanted to write a cookbook to illustrate her new-found lifestyle, but decided the best way to serve her community would be through opening a health-conscious eatery. And thus, Apura was born.